— Heat a heavy-bottomed pot over medium-high heat. Add oil. When the oil is hot, add the garlic, onion, carrots, celery and bay leaf, and season with salt and pepper. Saute until softened, 5 to 7 minutes.

— Add kale and saute.

— Add beans, stock and tomato.

— Bring soup to a boil.

— Stir in bread and reduce heat to a simmer. Cook until soup thickens slightly.

— Remove from heat and stir in chopped basil. Serve with grated Parmesan.